Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review

Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review

Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere...

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Bibliographic Details
Main Authors:	Renata A. Amaral, Carlos A. Pinto, Vasco Lima, Jéssica Tavares, Ana P. Martins, Liliana G. Fidalgo, Ana M. Silva, Maria M. Gil, Paula Teixeira, Joana Barbosa, Francisco J. Barba, Jorge A. Saraiva
Format:	Article
Language:	English
Published:	MDPI AG 2021-09-01
Series:	Foods
Subjects:	fresh fish spoilage organic acids natural extracts vacuum packaging modified atmosphere packaging
Online Access:	https://www.mdpi.com/2304-8158/10/10/2300

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